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LOCATION: Recipes >> Variety Meats >> Rabbit 02

Print this Recipe    Rabbit 02

Greek Lagos/kounelli Fournou (Baked Hare or Rabbit)
Yield: 4 servings

1 rabbit or hare cleaned and skinned
2 celery stalks, with leaves, chopped
2 md onions, chopped
1 carrot, sliced
1/2 c chopped fresh parsley
1 bay leaf, crumbled
2 sprigs fresh rosemary
6 peppercorns, bruised
2 c dry red wine
1/2 c vinegar
1/4 c butter or margarine
salt
freshly ground pepper
4 fresh tomatoes, chopped or 8 oz tomato sauce
3 allspice berries

After washing the rabbit or hare thoroughly and cutting into serving
pieces, place in a large glass or earthenware bowl. Make a marinade
by combining the celery, onions, carrots, herbs, peppercorns, wine,
and vinegar and pouring over the meat. Cover and refrigerate for
a day or two, turning the pieces over occasionally.

On serving day, drain, reserving the marinade, and wipe dry. Transfer
the marinade to a casserole and simmer for 15 minutes. While the
marinade is cooking, heat the butter in a large frying pan, and
when very hot sear the meat over high heat until it is reddened in
color without browning. Remove from the heat, and with a spatula
lift the rabbit or hare pieces into the simmering marinade, then
pour in the remaining butter. Taste for seasoning, then add the
salt and pepper, tomatoes, and allspice. Weight the meat with a
small plate to keep it under the sauce, then bake it in a very slow
oven (225 F) for 2-1/2 hours, or until the meat is tender and the
sauce thickened.

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